Buttermilk Bread

Why You’ll Love This Recipe

This bread is the best of both worlds: it’s easy to make and delivers bakery-style results. The buttermilk gives the dough a wonderful flavor and helps create a delicate, fluffy texture. Whether you’re a seasoned baker or a beginner, this reliable recipe is perfect for everyday use and special occasions alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour
• Active dry yeast
• Buttermilk (warmed slightly)
• Warm water
• Sugar or honey
• Salt
• Unsalted butter (softened)

Directions

1. In a small bowl, combine the warm water, sugar (or honey), and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the buttermilk, softened butter, and salt. Stir in the yeast mixture.
3. Add flour, one cup at a time, mixing until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for 8–10 minutes, or until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan.
7. Cover and let rise again for 30–45 minutes, or until the dough rises about 1 inch above the rim of the pan.
8. Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 standard loaf (about 12 slices) and takes approximately 2½ to 3 hours total—20 minutes for prep, 90 minutes for rising, and 30–35 minutes to bake.

Variations

• Use half whole wheat flour for a heartier loaf.
• Add herbs like rosemary or thyme for a savory twist.
• Mix in shredded cheese or chopped garlic for extra flavor.
• Brush the top with melted butter after baking for a softer crust.
• Shape the dough into rolls for dinner or sandwich buns.

Storage/Reheating

Store the cooled bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 2 months. Reheat in a toaster or oven at 325°F (160°C) until warmed through.

FAQs

What does buttermilk do in bread?

Buttermilk adds a subtle tang and helps tenderize the dough, creating a softer crumb.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute it directly. Skip the proofing step and add it with the flour.

Can I make this bread without a stand mixer?

Absolutely. Mix the dough by hand and knead on a floured surface until smooth.

Can I use whole wheat flour?

Yes, but for best texture, use a mix of whole wheat and all-purpose flour.

Can I make this bread dairy-free?

Use a dairy-free buttermilk alternative and plant-based butter.

Why is my bread dense?

This can happen if the dough is under-kneaded, over-floured, or didn’t rise long enough.

Can I use this dough for rolls?

Yes, divide into equal portions, shape into rolls, and bake for 18–20 minutes.

Can I sweeten the dough?

Yes, increase the sugar or honey slightly for a sweeter loaf.

How do I know when the bread is done?

It should be golden brown and sound hollow when tapped. An instant-read thermometer should register about 190°F (88°C) in the center.

Should I cover the bread while it cools?

Let it cool uncovered to preserve the crust, but wrap it after cooling to keep it soft.

Conclusion

Buttermilk Bread is a comforting, everyday loaf that’s both flavorful and easy to make. With its soft texture, slight tang, and beautiful rise, it’s perfect for toast, sandwiches, or simply enjoying with butter. Whether you’re baking for your family or just for yourself, this recipe is a must-have in your homemade bread rotation.

Buttermilk Bread

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Buttermilk Bread is a soft, fluffy homemade loaf with a tender crumb, golden crust, and subtle tang from buttermilk. Perfect for toast, sandwiches, or enjoying warm with butter.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 2½ to 3 hours
• Yield: 1 loaf (about 12 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 1/2 to 4 cups all-purpose or bread flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup buttermilk, warmed (not hot)
• 1/4 cup warm water (about 110°F/43°C)
• 2 tablespoons sugar or honey
• 1 1/2 teaspoons salt
• 2 tablespoons unsalted butter, softened

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Instructions

1. In a small bowl, combine warm water, sugar (or honey), and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix warmed buttermilk, softened butter, and salt. Add the yeast mixture and stir to combine.
3. Add flour one cup at a time, mixing until a soft, slightly sticky dough forms.
4. Turn dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan.
7. Cover and let rise again for 30–45 minutes, until the dough rises about 1 inch above the pan.
8. Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Use half whole wheat flour for a heartier loaf.
• Add chopped herbs, garlic, or cheese for savory flavor.
• Brush with melted butter after baking for a softer crust.
• Shape into rolls and bake for 18–20 minutes.
• For a sweeter bread, increase sugar or honey slightly.

Nutrition

• Serving Size: 1 slice
• Calories: 160
• Sugar: 2g
• Sodium: 200mg
• Fat: 3.5g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 10mg